Tools You'll Need
- Measuring cups
- Measuring spoons
- Rubber spatula
- Glass or ceramic bowl
- 2 medium stainless-steel bowls
- Electric mixer
- Piping bag (optional)
- 6 oz. good quality semi-sweet chocolate (such as Valrhona or Ghirardelli)
- 1 ½ cups of heavy cream
- 2 tablespoons confectioners’ sugar
- 3 egg whites
- fresh mint (optional, for garnish)
- fresh strawberries (optional, for garnish)
- fresh raspberries (optional, for garnish)
Heat approximately 1 inch of water in a double boiler* over medium heat.
Place chocolate in the bowl, and allow it to melt slowly.
Stir and cool chocolate
Remove the double boiler from the stovetop and, using a rubber spatula, stir till smooth. Let it cool to room temperature.
Whip heavy cream
Place heavy cream in a well-chilled stainless-steel bowl and beat with an electric mixer until whipped, then set aside.
Prepare egg mixture
Using the electric mixer again, beat egg whites in another chilled stainless-steel bowl until soft peaks form.
Add sugar to eggs
Add 2 tablespoons of confectioners’ sugar into the egg whites and continue to beat to stiff peaks.
Add whipped cream to chocolate
Add a quarter of the whipped cream to the chocolate and whisk thoroughly.
Combine both mixtures
Add the cream-and-chocolate mixture to the egg white mixture, and fold in gently using a rubber spatula.
Fold in remaining whipped cream
Add remaining whipped cream folding gently until well incorporated.
Refrigerate until chilled, at least 1 hour.
Pipe/spoon into a serving dish
Spoon the chilled mousse into the piping bag, or spoon it into a serving dish of your choice.
Garnish and serve
Top with additional whipped cream, mint leaf, and/or fresh berries.